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Florence Fennel

Foeniculum vulgare var. azoricum

vegetable

verifiedReviewed by the GreenScout Team

Florence fennel (also called finocchio) is grown for its bulbous base, which has a mild, sweet anise flavor. The entire plant—bulb, stems, and feathery leaves—is edible and aromatic. It prefers cool weather and rich soil, maturing in 60–90 days from transplant.

Common Problems

Select the problem your Florence Fennel is experiencing to get a treatment guide.

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Boltingchevron_right

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Slow Growthchevron_right

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Yellow Leaveschevron_right

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Wiltingchevron_right

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Care Guide

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Light

Full sun (6–8 hours daily); tolerates partial shade in hot climates.

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Water

Keep soil consistently moist; water deeply 2–3 times weekly. Mulch to retain moisture and cool roots.

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Soil

Well-draining, fertile loam with pH 6.0–7.0. Add compost or aged manure before planting.

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Fertiliser

Apply balanced fertilizer (10–10–10) monthly or use compost. Side-dress with nitrogen if growth slows.

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Temperature

Cool-season crop; optimal 60–70°F (15–21°C). Bolts quickly in temperatures above 75°F (24°C).

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Humidity

Moderate humidity (50–70%) is ideal. High humidity may increase disease risk.

Toxicity

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Florence fennel is entirely edible and non-toxic. Seeds, bulbs, and foliage are commonly used in cooking.

Common Diseases

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Common Pests

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Seasonal Care

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Resume regular watering and feeding as growth picks up.

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Peak growing season. Water and feed regularly.

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Reduce watering as growth slows. Stop heavy feeding.

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Minimal watering and feeding. Protect from frost if needed.

Frequently Asked Questions

Can I eat the whole Florence Fennel plant?

Yes — the entire plant is edible and aromatic: the bulbous base has a mild, sweet anise flavor, while the stems and feathery leaves can also be used in cooking.

Why is my Florence Fennel bolting instead of forming a bulb?

Bolting is triggered by heat above 75°F — this cool-season crop needs consistently cool conditions of 60–70°F to develop a proper bulb rather than flowering prematurely.